May 3, 2010

Dandelion Pesto

For hundreds, if not thousands, of years, dandelion greens have been known for their medicinal properties, consumed for everything from certain liver problems to eczema and various kidney disorders. They're rich in vitamins A, B, C, and D, plus a wide variety of minerals and other beneficial nutrients.

Yield: 3-1/2 cups
  • 2 cups tightly packed dandelion leaves, well-rinsed and dried
  • 1 dozen large basil leaves
  • 2 garlic cloves
  • 1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
  • 1/2 cup olive oil
  • 1/2cup grated Parmigiano-Reggiano cheese (optional)
  • Kosher or sea salt and freshly ground black pepper
In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.leftovers can be frozen.

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